Babaghanouj

• Olive oil-flavored cooking spray
• 1 medium eggplant, cut in half lengthwise (about 1 lb.)
• 2 tablespoons extra-virgin olive oil
• 2 large garlic cloves, chopped
• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon sour cream
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper
• Extra-virgin olive oil
• Smoked paprika
• Pitted kalamata olives, halved
• Pita chips

1. Spray cut sides of eggplant with cooking spray. Grill eggplant, skin side down, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 10 minutes. Turn eggplant halves over, and grill 4 minutes or until flesh is nicely browned and tender. Remove from grill, and let stand 20 minutes or until cool to the touch.
2. Scoop pulp from eggplant halves into a large wire-mesh strainer; let drain 20 minutes. Combine drained pulp, 2 Tbsp. olive oil, and next 6 ingredients in a food processor. Process until smooth. Transfer to a bowl; cover and refrigerate up to 1 week.
3. To serve, transfer dip to a serving bowl; drizzle with a small amount of olive oil, and sprinkle with smoked paprika and olives. Serve with pita chips.

olive oil, eggplant, extravirgin olive oil, garlic, tahini, lemon juice, sour cream, salt, ground red pepper, extravirgin olive oil, paprika, kalamata olives, chips

Taken from www.myrecipes.com/recipe/babaghanouj (may not work)